- French Cookery. a paste or spread made of puréed or finely chopped liver, meat, fish, game, etc., served as an hors d'oeuvre.
- foie gras.
Origin of pâté
- a spread of very finely minced liver, poultry, etc, served usually as an hors d'oeuvre
- a savoury pie of meat or fish
- the head, esp with reference to baldness or (in facetious use) intelligence
Word Origin and History for pâté
"top of the head," early 14c. (late 12c. in surnames), of unknown origin; perhaps a shortened form of Old French patene or Medieval Latin patena, both from Latin patina "pan, dish" (see pan (n.)).
"paste," 1706, from French pâté, from Old French paste, earlier pastée, from paste (see paste (n.)).